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Apple Cider Pork Chops with Mustard

Apple Cider Pork Chops

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Caramelised apples are just delicious cooked with the pork and help balance the creamy French sauce.  

Ingredients

​1 Tbsp olive oil
4 pork loin chops, well seasoned
2 Tbsp butter
2 onion, peeled and sliced
2 apples, peeled and sliced
1 ½ cups apple cider
2 Tbsp wholegrain mustard
½ cup cream
6 medium potatoes, peeled and halved
1 tsp salt
2 tsp butter
¼ cup milk* approximately
1 Tbsp chopped parsley
 
Preheat oven to 200˚C. 

Method

Step 1
Heat fry pan to high heat, add oil and sear the pork for 2 minutes on each side, place into a baking dish.  Add 1 Tbsp of the butter to the pan with sliced onion, cook for 2–3 minutes then scatter over the pork chops.  Add other Tbsp of butter, panfry apples until they begin to caramelise then scatter over the pork and onions.

Step 2
Pour apple cider into pan and bring to the boil, simmer until reduced by half. Stir in the mustard, cream, salt and pepper to season. Bring to the boil, pour over the pork and bake for 10–12 minutes, or until cooked.

Step 3
Bring potatoes, salt and water to the boil, simmer for 12–14 minutes until soft.  Drain potatoes then add back to the hot saucepan. Add butter, milk, parsley and season with salt and pepper, mash until smooth.

Step 4
Serve the apple cider pork with the mash, add fresh steamed vegetables of your choice.

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Hands on time: 15 minutes | Cooking time: 15 minutes 
Serves: 4
Credit : Taste Magazine
Tip: Use a tart cooking apple here, such as
Granny Smith, Ballarat or Braeburn


    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact